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Coconut Rice

Yield: Serves 4-6 1x
Prep: 10 minsCook: 20 minsTotal: 30 minutes


  • ¼ cup slivered almonds
  • 1 cup basmati rice
  • 1 13.5-ounce can coconut milk
  • Zest from one lime
  • 1 tablespoon lime juice
  • ½ teaspoon kosher salt
  • ¼ cup water
  • 2 tablespoons chopped scallions
  • ¼ cup cilantro chopped, plus more for garnish when serving


  1. In a dry pan, toast almonds until golden brown. Set aside.
  2. In a medium pan with a tight fitting lid, place all ingredients including the toasted almonds and bring to a boil. Cover and simmer on low for 15 minutes. Remove from heat and let sit five minutes then fluff.
  3. Serve with additional chopped cilantro.

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